Effect of flaxseed oil cyclolinopeptides on lipid oxidation, protein oxidation, and lipid profile during in vitro digestion of high-fat beef-Reference-Cited by-同舟云学术

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Effect of flaxseed oil cyclolinopeptides on lipid oxidation, protein oxidation, and lipid profile during in vitro digestion of high-fat beef

Published:2024-09 Issue: Volume: Page:141256
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Mueed Abdul,Ma He,Madjirebaye Philippe,Ali Akhtar,Ali Sajjad,Yu Jingwen,Li Jing,Deng Ze-yuan

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference38 articles.

1. Effect of frozen storage on the lipid oxidation, protein oxidation, and flavor profile of marinated raw beef meat;Al-Dalali;Food Chemistry,2021

2. Effects of protein oxidation on the texture and water-holding of meat: A review;Bao;Critical Reviews in Food Science and Nutrition,2019

3. Effect of sodium ascorbate and sodium nitrite on protein and lipid oxidation in dry fermented sausages;Berardo;Meat Science,2016

4. INFOGEST static in vitro simulation of gastrointestinal food digestion;Brodkorb;Nature Protocols,2019

5. Relevance of dietary glycerophospholipids and sphingolipids to human health;Castro-Gómez;Prostaglandins, Leukotrienes and Essential Fatty Acids,2015

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